Sous Chef - Glacier National Park

Overview

Live. Work. Explore. as a part of our Food & Beverage team in Glacier National Park! At Glacier National Park Lodges, we depend on our team members to be highly motivated, committed, share our vision and work together to attain it, while our work environment encourages responsibility for personal growth and promotes pride in each employee. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests.

We’re hiring Sous Chefs to Live. Work. Explore. this summer!

At Glacier National Park Lodges, we depend on our team members to be highly motivated, committed, and competent people who share our vision and work together to attain it, while our work environment encourages responsibility for personal growth and promotes pride in each employee. No matter what your job is, you will be a proud steward of the park. You will play an essential role in providing warm and friendly hospitality to all our guests.

• Position Type:
  Seasonal
• Season Dates: early-May through September or October 2026 (exact dates vary by location)
• Pay: $2,000 bi-weekly
• Schedule:
  
  Typical schedule is 45-50 hours, 5 days per week (may include weekends, evenings, and holidays). Subject to volume and park visitation levels.

We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are an authorized concessionaire in Glacier, and proud stewards of the park.

• Free Employee housing (dormitory-style or RV site) and on-site employee meals (cafeteria-style)
• Free on-site laundry facility, employee shuttle service, Wi-Fi (limited bandwidth)
• Fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
• Meet people of all ages from all over the country and world
• The adventure of a lifetime!

• Employee Assistance Program
• Wellness Program
• Learning and Development Program

• Free Glacier National Park pass
• Free Red Bus Tours (if available)
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• $350 Referral Bonus Program

ESSENTIAL DUTIES/RESPONSIBILITIES :
Our Sous Chefs must have a working knowledge of all BOH positions; equipment; and understanding of production records. Sous Chefs are responsible for leading the BOH team towards the goal of providing excellent guest service in an efficient manner. Being able to remain calm in a high stress environment is essential for these positions. Managers’ Serv Safe Food Handlers certificate will be required.

Class will be available while at property.

• Maintain and enforce established Xanterra standards of sanitation throughout the BOH operations.
• Ensure that adequate training is done for all kitchen equipment for all staff.
• Ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels dictate.
• Be on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH and FOH operations daily.
• Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
• Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
• Follow and enforce Company and departmental environmental and safety practices, policies and procedures.
• Other duties as assigned.

Knowledge, Skills, and Abilities:

• Proven experience in a high-volume or multi-outlet kitchen environment.
• Strong knowledge of food safety and sanitation standards (Serv Safe or equivalent required).
• Ability to read, follow, and enforce standardized recipes and production sheets, proficiency in portioning and basic food cost calculations.
• Excellent communication and team leadership skills; ability to train, motivate, and resolve on-shift issues in a fast-paced setting.

Experience:

• At least 2 years of professional restaurant experience,…